{"id":174584,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/shredded-wheat-bread\/"},"modified":"2022-10-13T11:51:35","modified_gmt":"2022-10-13T16:51:35","slug":"shredded-wheat-bread","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/shredded-wheat-bread\/","title":{"rendered":"Shredded Wheat Bread"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>The recipe for this low-fat bread came from my grandmother. It&#8217;s now my husband&#8217;s favorite. 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It's now my husband's favorite. Nothing makes the house smell better than the aroma of molasses as this bread bakes.","recipeIngredient":["2 cups boiling water","1 cup crushed Shredded Wheat cereal","1\/2 cup molasses","2 tablespoons shortening","1-1\/2 teaspoons salt","1 package (1\/4 ounce) active dry yeast","1\/4 cup warm water (110&deg; to 115&deg;)","5-1\/2 to 6-1\/2 cups all-purpose flour","Melted butter, optional"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl, pour boiling water over cereal. Add the molasses, shortening and salt. Let stand until mixture cools to 110&deg;-115&deg;, stirring occasionally."},{"@type":"HowToStep","text":"In a bowl, dissolve yeast in warm water. Add cereal mixture and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)."},{"@type":"HowToStep","text":"Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour."},{"@type":"HowToStep","text":"Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour."},{"@type":"HowToStep","text":"Bake at 375&deg; for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter if desired. Cool."}],"recipeYield":"2 loaves (16 slices each)","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 104 calories","fatContent":"1g fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"113mg sodium","carbohydrateContent":"21g carbohydrate (3g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.8,"reviewCount":5,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-03-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mom2lauren"},"reviewBody":"Wonderfully delicious, with a nice fine crumb.  Made a double batch to get 4 loaves.  Nice and light - not heavy like some breads.  I used a locally milled whole white flour.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kim J2","givenName":"kim","familyName":"J2"},"reviewBody":"I doubled this recipe and added rasins, great big hit with family and friends. Made it Monday, and its Friday, putting my apron back on for another batch","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-07-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Rockyisle"},"reviewBody":"My Dad made this bread each week for years. It was always a favorite.  I use butter rather than shortening.  Made it today in my food processor. It takes on all the hard work of kneading.. Which I dislike.  Did a fantastic job and the bread came out delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AmyFullherlife"},"reviewBody":"Wonderfully tasty! I even cut back on the molasses a little and added a little wheat flour. I can hardly wait to make it again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"galinthewoods"},"reviewBody":"The shreds of wheat completely blend in with the rest of the bread.  Not a 100% whole wheat type of bread, but a good \"wheat\" bread recipe just the same.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"15227","romance_copy_dek":"The recipe for this low-fat bread came from my grandmother. It's now my husband's favorite. 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Did a fantastic job and the bread came out delicious.<\/p>","CommentId":2,"DateRated":"07\/26\/2015 17:32","GUID":"cce1361dfb4642f8bece9f235ee90287","MemberId":8461460,"Rating":5,"ScreenName":"Rockyisle","SubmittedDate":"07\/26\/2015 17:32"},{"Comment":"<p>The shreds of wheat completely blend in with the rest of the bread.  Not a 100% whole wheat type of bread, but a good &quot;wheat&quot; bread recipe just the same.<\/p>","CommentId":3,"DateRated":"","GUID":"0be207f511924a27975864b0f7e9df55","MemberId":3317961,"Rating":4,"ScreenName":"galinthewoods","SubmittedDate":"03\/27\/2014 23:26"},{"Comment":"<p>Wonderfully tasty! I even cut back on the molasses a little and added a little wheat flour. 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